With the Crunchy Chicken Yakitori I wanted a salad as well as the risotto I made (recipe HERE). I had eyed this one a couple of times so I decided to try it. I absolutely LOVE cucumbers and feta and generally greek dressing is so delicious. So I wanted to try this. It also comes from the Spatulatta Cookbook - check out the website HERE.
2 ripe red plum tomatoes (I know it's silly but I really don't like tomatoes so I left these out)
2 cucumbers, peeled (we didn't peel them)
4oz feta cheese, crumbled
1/3 cup Kalamata olives (I don't love these so didn't use any)
1/4 red onion, thinly sliced
1/4 cup extra virgin olive oil
1 Tbsp red wine vinegar, optional (I say it's a must but that's just me)
1 Tbsp dried oregano
Salt and freshly ground black pepper to taste (I did not add salt, as usual)
I mixed the dressing together before pouring over the *salad* - but this recipes says to drizzle separately.
I really enjoyed this salad, as did our company. It was light and delicious, but definitely had flavor. And the red onions with the feta - divine!!! I love it, of course I LOVE red onions. My only complaint and therefore recommendation is that today for lunch it was really bland. I wouldn't say this is a great *leftover* dish....but you could keep the salad *undressed* and just put dressing on it as needed. I'm sure I'll be doing that. What a great side dish for lunch and supper.
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS
Showing posts with label Salad Dressing. Show all posts
Showing posts with label Salad Dressing. Show all posts
Tuesday, February 16, 2010
Tuesday, October 27, 2009
Cafe Rio Recipe!
My sister in law, Rachelle, made this for her 5 year old's birthday party. It was DIVINE and I have been thinking about it since. So we got all the ingredients together and I made it this past Sunday. mmmmm...although I think my blender didn't get the cilantro quite as good as I would have liked so it was a bit too cilantro-y for me....but still super delicious!
Pork:
4 lbs roast
1 cup salsa
1 cup brown sugar
1 can sprite
1 Tbsp dry mustard (I used regular mustard because I am out of dry)
4 cloves garlic, minced (handy chopper!)
Place all in the crockpot and cook on low for 8 hours or high for 4 hours. I chose to do it on low for 8 and shredded it with forks at about the 6 hour mark, then left it in the sauce for the last 2.
Rice:
3 cups water
4 tsp chicken bouillon
4 cloves garlic
1/2 bunch of fresh cilantro (I put about 1/8 of a bunch in, if that)
1 can green chilies
1 tsp salt (I didn't put it in - I imagine the bouillon has enough salt anyways)
1 Tbsp butter
1/2 onion
3 cups rice
Blend all ingredients with 1 cup of water and add to pot of rice and remaining water. I used my rice cooker instead of doing it on stovetop. It worked great.
Dressing:
1 large jalapeno, seeded (don't forget to seed it....)
4 cloves garlic
4 shakes of tabasco
1/2 cup green salsa (Safeway Select Brand Salsa Verde)
Juice of 1 lime
bunch of cilantro (again, I hardly put any)
1 package of ranch dressing mix1 1/2 cups of sour cream
1 cup mayo
Blend everything except the mayo and sour cream until green pieces are little. Then stir in mayo and sour cream.
On your plate layer:
rice, meat, black beans (rinsed and drained), guacamole, fresh salsa (or store bought if you prefer), grated cheese, lettuce, and the dressing. Crumble taco chips in the mix too and ENJOY! Don't dish up a lot at first - I promise it won't look like much but quickly becomes a mass amount. And with the rice, it's sooo filling.
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS
Pork:
4 lbs roast
1 cup salsa
1 cup brown sugar
1 can sprite
1 Tbsp dry mustard (I used regular mustard because I am out of dry)
4 cloves garlic, minced (handy chopper!)
Place all in the crockpot and cook on low for 8 hours or high for 4 hours. I chose to do it on low for 8 and shredded it with forks at about the 6 hour mark, then left it in the sauce for the last 2.
Rice:
3 cups water
4 tsp chicken bouillon
4 cloves garlic
1/2 bunch of fresh cilantro (I put about 1/8 of a bunch in, if that)
1 can green chilies
1 tsp salt (I didn't put it in - I imagine the bouillon has enough salt anyways)
1 Tbsp butter
1/2 onion
3 cups rice
Blend all ingredients with 1 cup of water and add to pot of rice and remaining water. I used my rice cooker instead of doing it on stovetop. It worked great.
Dressing:
1 large jalapeno, seeded (don't forget to seed it....)
4 cloves garlic
4 shakes of tabasco
1/2 cup green salsa (Safeway Select Brand Salsa Verde)
Juice of 1 lime
bunch of cilantro (again, I hardly put any)
1 package of ranch dressing mix1 1/2 cups of sour cream
1 cup mayo
Blend everything except the mayo and sour cream until green pieces are little. Then stir in mayo and sour cream.
On your plate layer:
rice, meat, black beans (rinsed and drained), guacamole, fresh salsa (or store bought if you prefer), grated cheese, lettuce, and the dressing. Crumble taco chips in the mix too and ENJOY! Don't dish up a lot at first - I promise it won't look like much but quickly becomes a mass amount. And with the rice, it's sooo filling.
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS
Monday, October 12, 2009
Oh Salata!!!
I love a good salad....the more ingredients - the better it is. Loads of veggies, sometimes hardboiled eggs (not the yolk as I *really* do not like the yolk), croutons, craisins (divine) or other fruit, and sometimes chicken strips. I recently purchased a box of grilled chicken strip slices from M&M's and am THRILLED! I can just grab a few from the resealable bag and fry them up (in nothing - not oil or marg...) and throw them in my salad. So I intend on doing this every once in a while. I always add cheese - always....I loooove cheese (addict). And a lot of times I make my own dressing which is nice because it's not processed, but some of the recipes also have a pretty high amount of sugar so it isn't really that healthy. THEN I discovered this beauty...my parents received it as a gift from a lady they know and am I ever glad they did. I LOVE it and use it all the time. I'm really excited to try it on my veggie wraps - I think I'll marinate the veggies and just throw them in my wrap just like that. (no mayo=even healthier!)
The ingredients are Water, Spirit Vinegar, Wine Vinegar, Sugar, Salt, Dill, Tarragon, Wort, and Caramel.
Nothing I can't pronounce....nothing horrible....and it's all mixed together and is seriously SCRUMPTIOUS!! LOL
Nutritional Information (per Tbsp) - ZERO calories, ZERO fat, ZERO cholesterol, 200mg sodium, ONEg carbs, and ONEg of sugars. (and zero fibre and protein - and vitamins a &c, calcium and iron...just so I'm not giving only half the information).
I absolutely LOVE this dressing. If you are looking for it - it's not directly in the salad dressing section...a little further past - by the vinegars I think (it's a seasoned vinegar dressing). I paid $5.00 for my first bottle (750 mL) but then found it at Wal-Mart for $3.50 (gotta love Wal-mart!)
Seriously - go try some.....it's delicious!
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS
The ingredients are Water, Spirit Vinegar, Wine Vinegar, Sugar, Salt, Dill, Tarragon, Wort, and Caramel.
Nothing I can't pronounce....nothing horrible....and it's all mixed together and is seriously SCRUMPTIOUS!! LOL
Nutritional Information (per Tbsp) - ZERO calories, ZERO fat, ZERO cholesterol, 200mg sodium, ONEg carbs, and ONEg of sugars. (and zero fibre and protein - and vitamins a &c, calcium and iron...just so I'm not giving only half the information).
I absolutely LOVE this dressing. If you are looking for it - it's not directly in the salad dressing section...a little further past - by the vinegars I think (it's a seasoned vinegar dressing). I paid $5.00 for my first bottle (750 mL) but then found it at Wal-Mart for $3.50 (gotta love Wal-mart!)
Seriously - go try some.....it's delicious!
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS
Tuesday, July 7, 2009
Another Salad Dressing...
I've had this recipe for a while now, but rarely make it which is a real shame. The first time I had it was at a friend's wedding - I'm pretty sure it was the talk of the reception. The salad was soooo good - actually to be completely honest, the whole meal was just awesome. So, here you go:
1 cup olive oil (add at the end slowly while blending)
1/2 cup sugar
1/2 cup Raspberry Vinegar
1 Tbsp poppyseed
1 1/2 tsp dry mustard
1/2 tsp salt (I don't add the salt)
dash of pepper
Blend together all ingredients. For the salad use mixed greens, candied pecans, feta or gongonzala cheese, and 2 pears. Strawberries also work fabulously!
SERIOUSLY SCRUMPTIOUS RATING: 4 STARS (not 5 because my husband wasn't as crazy about it as me...he prefers the orange almond salad dressing found here - also found there is how to sugar/candy the pecans)
1 cup olive oil (add at the end slowly while blending)
1/2 cup sugar
1/2 cup Raspberry Vinegar
1 Tbsp poppyseed
1 1/2 tsp dry mustard
1/2 tsp salt (I don't add the salt)
dash of pepper
Blend together all ingredients. For the salad use mixed greens, candied pecans, feta or gongonzala cheese, and 2 pears. Strawberries also work fabulously!
SERIOUSLY SCRUMPTIOUS RATING: 4 STARS (not 5 because my husband wasn't as crazy about it as me...he prefers the orange almond salad dressing found here - also found there is how to sugar/candy the pecans)
Tuesday, May 26, 2009
Kraft is a beautiful thing!
I went through a phase about 10 years ago of boycotting Kraft....Because they are owned or partially owned by the Tobacco Industry (ie they own a large portions of shares in Kraft). And you know that sounds all nice and activisty and I felt like somehow perhaps I was doing my part. But really...I'm just not that bothered by it (which is probably why the phase only lasted a few months). Do I want to support the Tobacco Industry - well not particularly (not at all actually)...but does Kraft happen to make some really fab products - YOU BETCHA! And you know, they make sooo many products I just found it really overwhelming almost to keep it all straight. And let's face it - I like their stuff. And it's not like Kraft picks and chooses who buys their stocks. It's possible they would prefer it to be a different company/organization as well (although I have nothing to base that on) - but money talks....
So I guess I'll just have to use my efforts to promote and benefit other causes, that for me - at this point take priority. I think when it really comes down to it, so many of these large corporations are tied together somehow....I don't know that we can possibly get it straight. Does that mean it's not worth trying...of course not. But make sure it's something you truly believe in and have researched, not something you choose to do based solely on what you've heard from ONE person. Find a cause that means something to you...for some that will in fact be the boycotting of certain food products and companies.
For me....bring on the Kraft! I love their salad dressings. And while I really prefer to make my own, sometimes it's so nice to have something equally as enjoyable just waiting to be used. No work involved. I love making a hearty salad....full of veggies - celery, carrots, red pepper (I don't like green), mushrooms, green onion, purple/red onion, cucumber, sugar snap peas...and sometimes a chicken breast or leftover steak cut up or slices of lunch meat.
some of my favorite dressings are: Italian (interestingly the Kraft one is healthier than the superstore no name one! I like Golden or Creamy or Zesty), Catalina, Three Cheese Ranch (actually, Brent's favorite), raspberry vinaigrette (I LOVE vinaigrettes), and their Signature collection - Roasted Red Pepper and parmesan, Greek with Feta and Oregano, Creamy PoppySeed, and Sundried Tomato and Oregano. I will say I thoroughly despised their Mandarin Orange with Sesame dressing and ended up tossing the bottle. I was pretty disappointed because I thought for sure I would LOVE it....oh well, can't love it all I guess! :)
**Any in Purple I have used as a marinade for chicken (although fish I have heard is great too)...Any in Blue I am wanting to try and think would be great**
But my new favorite product of theirs is THIS collection:
They only have 4 kinds listed on the website but there are more. I have had the Pesto Parmesan which was really yummy on salad but even better as a chicken marinade. And I have the Fig Balsamic which is good on salad but also a GREAT bread dipper (like oil and balsamic vinegar with pan bread...although Brent wasn't too keen on the flavor, he prefers oil and balsamic vinegar....I'm happy with either). I also want to try the Raspberry Vinaigrette and the Greek Feta.
So I guess I'll just have to use my efforts to promote and benefit other causes, that for me - at this point take priority. I think when it really comes down to it, so many of these large corporations are tied together somehow....I don't know that we can possibly get it straight. Does that mean it's not worth trying...of course not. But make sure it's something you truly believe in and have researched, not something you choose to do based solely on what you've heard from ONE person. Find a cause that means something to you...for some that will in fact be the boycotting of certain food products and companies.
For me....bring on the Kraft! I love their salad dressings. And while I really prefer to make my own, sometimes it's so nice to have something equally as enjoyable just waiting to be used. No work involved. I love making a hearty salad....full of veggies - celery, carrots, red pepper (I don't like green), mushrooms, green onion, purple/red onion, cucumber, sugar snap peas...and sometimes a chicken breast or leftover steak cut up or slices of lunch meat.
some of my favorite dressings are: Italian (interestingly the Kraft one is healthier than the superstore no name one! I like Golden or Creamy or Zesty), Catalina, Three Cheese Ranch (actually, Brent's favorite), raspberry vinaigrette (I LOVE vinaigrettes), and their Signature collection - Roasted Red Pepper and parmesan, Greek with Feta and Oregano, Creamy PoppySeed, and Sundried Tomato and Oregano. I will say I thoroughly despised their Mandarin Orange with Sesame dressing and ended up tossing the bottle. I was pretty disappointed because I thought for sure I would LOVE it....oh well, can't love it all I guess! :)
**Any in Purple I have used as a marinade for chicken (although fish I have heard is great too)...Any in Blue I am wanting to try and think would be great**
But my new favorite product of theirs is THIS collection:
They only have 4 kinds listed on the website but there are more. I have had the Pesto Parmesan which was really yummy on salad but even better as a chicken marinade. And I have the Fig Balsamic which is good on salad but also a GREAT bread dipper (like oil and balsamic vinegar with pan bread...although Brent wasn't too keen on the flavor, he prefers oil and balsamic vinegar....I'm happy with either). I also want to try the Raspberry Vinaigrette and the Greek Feta.
I can eat salad often - really everyday if I have enough variety. Or make a salad and throw it in a pita or a tortilla shell for a little more variety. I love alternating between homemade and store bought dressings...and the great thing about a pita or a wrap is you need just a small amount of dressing for a big punch of flavour. It's a great way to have a fresh and healthy meal that's filling enough to keep you going between meals! And is particularly delicious (I think anyways) in the summer when you don't want to be cooking anyways!
Kraft actually has some really great recipe ideas on their website....so check it out!
ENJOY! Let me know what your favorites are...how you've used them to cook...or perhaps some recipes you would love to try! You can e-mail me at skitalz@gmail.com with any recipes you have!
Monday, May 25, 2009
Meet me at the clubhouse...
It's kind of a tradition now...or was until Grey's ended for the season (oooo the suspense!)...every thursday night was girly/grey's night....snacks, good company, great show. I made dip once because well I pretty much had nothing else to offer and was too cheap (ie poor. lol) to go buy anything. It's a dip I've made for a loooong time now and just love it - with chips or veggies. I didn't know if anyone would eat it but I took it anyways....A friend had one taste and well, as they say, *the rest is history* LOL I'm sort of assigned to bring it every week. It's *seriously scrumptious* aaaand *seriously simple* - even better!!!
Buy this:
Mix together 2 parts sour cream (remember it's 2 parts because it has 2 words...just an easy tip) to 1 part mayonnaise. I just sort of eyeball it and sprinkle in the dip mix to taste. I have never followed the directions on the back so have no idea how it compares....but to be honest, don't waste your time ;) There's no reason to - well in my opinion anyways!
Buy this:
Mix together 2 parts sour cream (remember it's 2 parts because it has 2 words...just an easy tip) to 1 part mayonnaise. I just sort of eyeball it and sprinkle in the dip mix to taste. I have never followed the directions on the back so have no idea how it compares....but to be honest, don't waste your time ;) There's no reason to - well in my opinion anyways!This is a fabulous dip to take for bbq's or snack nights, etc. Like I mentioned, it's awesome for chips and veggies. So um, eat up and enjoy!
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS
So while I was at the grocery store the other day I was looking at some of the other Club House dip mixes and thought I'd try this beauty:
Well I didn't know whether to try it as a dip or a dressing but decided ultimately to go with the dressing (I followed the recipe on the back - just add vinegar and vegetable oil). I still had some of this tzatziki *dip* in the fridge so thought I should try something new! I've been back to eating my veggies wraps which I LOOOOOVE! So I put some of the tzatziki dip on the tortilla shell and then my veggies (carrots, celery, cucumber, red/purple onion, and red pepper) and some lettuce...topped it with a little bit of the new dressing and OH.MY.WORD. It was probably the most delicious wrap I've had in a looong time (or ever actually). In fact, the day after I had it the first time I made it for lunch again - my friend Jenn foolishly wasn't hungry but I gave her a bite just so she could taste it. She went and made one for herself :D I've pretty much had it for lunch (and a couple suppers) for 3 days....I love it that much. I bought whole wheat tortilla shells this time which I love. It really just tastes so fresh and healthy...and is delicious and filling. What more could you ask for??
Well I didn't know whether to try it as a dip or a dressing but decided ultimately to go with the dressing (I followed the recipe on the back - just add vinegar and vegetable oil). I still had some of this tzatziki *dip* in the fridge so thought I should try something new! I've been back to eating my veggies wraps which I LOOOOOVE! So I put some of the tzatziki dip on the tortilla shell and then my veggies (carrots, celery, cucumber, red/purple onion, and red pepper) and some lettuce...topped it with a little bit of the new dressing and OH.MY.WORD. It was probably the most delicious wrap I've had in a looong time (or ever actually). In fact, the day after I had it the first time I made it for lunch again - my friend Jenn foolishly wasn't hungry but I gave her a bite just so she could taste it. She went and made one for herself :D I've pretty much had it for lunch (and a couple suppers) for 3 days....I love it that much. I bought whole wheat tortilla shells this time which I love. It really just tastes so fresh and healthy...and is delicious and filling. What more could you ask for??SERIOUSLY SCRUMPTIOUS RATING: 5 STARS
Friday, April 10, 2009
Great meal, great company, great massage!
Unfortunately the massage was not for me :( Brent has been feeling REALLY stiff and sore for about a week and a half now - so last week I phone up my aunt (who just finished her massage therapy course and is AWESOME!!!) and asked if I could book Brent in. She's in the middle (well is done now) of painting her massage room so suggested she bring her table in. Considering she's driving to our house to give Brent a massage AND her husband is out of town I took the opportunity to invite her for dinner (I seriously LOVE cooking for people). She was not crazy like my friend Jenn a bit ago *wink* and agreed!
On the menu: Marinated chicken breasts, fried rice, sweet potatoes, and asparagus - with fruit salad for dessert. Superstore was out of lettuce when I did my grocery shopping so we didn't have a lettuce salad. I don't like buying prepackaged lettuce - not only do I find it expensive but I just prefer to get the romaine hearts. Anyways....
Chicken breasts - marinated from frozen all day in Kraft Roasted Red Pepper and Parmesan Salad Dressing. Their dressings are really great for marinades - and it's quick! We chose to bbq the chicken breasts, although have done them in the oven before (350 for about an hour). Both are great! The only thing I like better about the oven in this case is that the dressing then cooks as well and you can use it on top of your rice! mmmm....
Fried Rice - I've talked about a *few* times before. hehe...it's really a perfect addition to any meal. And since we don't eat a lot of potatoes, it's a great alternative! This time in the rice I put, onions, carrots, celery, mushrooms, snap peas, and green onions. And of course I season with seasoning salt!
Sweet Potatoes - I love these more and more every time I have them. I've posted about them before too....slice up sweet potatoes into oven safe dish. Crush a couple garlic cloves and place in dish. Drizzle with olive oil and sprinkle with oregano....mix...oven 350 for about an hour (I had it on 400 to cook faster)! Make sure you stir it a couple of times while cooking.
Asparagus - normally I just steam it with butter. But I baked them once after my mother in law had done them and they were divine! This time they were alright - not fantastic, but okay. Cut off ends of asparagus and lay on baking sheet. Drizzle with melted butter or olive oil and sprinkle with salt and pepper...or garlic salt and pepper. Bake at 350 for about 20 minutes, or until soft. I honestly don't know how long they were in for - just watch them!
Fruit Salad - thanks to Jenn for picking awesome melons (I'm hopeless). We had cantaloupe, honeydew, strawberries, and pineapple! It was perfect - whipping cream would have been an absolutely divine touch but I didn't have any *pout*. Or ice cream....but it was honestly delish without. Grapes would have been a great addition too but the grapes at superstore (purple/red) were not appealling....
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS
Then Brent got to relax and enjoy a fabulous hour massage! Thanks Carla!!!
(this post has a vegetarian label because of all the veggies involved...I realize chicken sort of eliminates it from the *vegetarian* category, but take that away and it's perfect! lol)
On the menu: Marinated chicken breasts, fried rice, sweet potatoes, and asparagus - with fruit salad for dessert. Superstore was out of lettuce when I did my grocery shopping so we didn't have a lettuce salad. I don't like buying prepackaged lettuce - not only do I find it expensive but I just prefer to get the romaine hearts. Anyways....
Chicken breasts - marinated from frozen all day in Kraft Roasted Red Pepper and Parmesan Salad Dressing. Their dressings are really great for marinades - and it's quick! We chose to bbq the chicken breasts, although have done them in the oven before (350 for about an hour). Both are great! The only thing I like better about the oven in this case is that the dressing then cooks as well and you can use it on top of your rice! mmmm....
Fried Rice - I've talked about a *few* times before. hehe...it's really a perfect addition to any meal. And since we don't eat a lot of potatoes, it's a great alternative! This time in the rice I put, onions, carrots, celery, mushrooms, snap peas, and green onions. And of course I season with seasoning salt!
Sweet Potatoes - I love these more and more every time I have them. I've posted about them before too....slice up sweet potatoes into oven safe dish. Crush a couple garlic cloves and place in dish. Drizzle with olive oil and sprinkle with oregano....mix...oven 350 for about an hour (I had it on 400 to cook faster)! Make sure you stir it a couple of times while cooking.
Asparagus - normally I just steam it with butter. But I baked them once after my mother in law had done them and they were divine! This time they were alright - not fantastic, but okay. Cut off ends of asparagus and lay on baking sheet. Drizzle with melted butter or olive oil and sprinkle with salt and pepper...or garlic salt and pepper. Bake at 350 for about 20 minutes, or until soft. I honestly don't know how long they were in for - just watch them!
Fruit Salad - thanks to Jenn for picking awesome melons (I'm hopeless). We had cantaloupe, honeydew, strawberries, and pineapple! It was perfect - whipping cream would have been an absolutely divine touch but I didn't have any *pout*. Or ice cream....but it was honestly delish without. Grapes would have been a great addition too but the grapes at superstore (purple/red) were not appealling....
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS
Then Brent got to relax and enjoy a fabulous hour massage! Thanks Carla!!!
(this post has a vegetarian label because of all the veggies involved...I realize chicken sort of eliminates it from the *vegetarian* category, but take that away and it's perfect! lol)
Sunday, March 1, 2009
Poppy Seed Dressing
This is another hit along with the orange almond salad dressing. Make the same salad (as the orange almond) but use this dressing to change it up a bit. There are two variations - The first is the one I've always used and the second is my sister in law's recipe - which for some reason always turns out completely different than mine. And I dare say WAY better....It's the same with the lemon loaf - even when I follow Rachelle's recipe, it comes out my way and not hers. *urgh*
In a blender on medium-high speed
1 tsp prepared mustard
1 tsp poppy seeds
3/4 tsp salt
3/4 tsp onion (just cut off a piece and put it in)
1/3 cup vinegar
1/4 cup sugar
Add 1/2 cup vegetable oil SLOWLY
Rachelle's version:
In a blender on medium-high speed
1/2 cup sugar
1/3 cup vinegar
1 Tbsp poppy seeds
1 Tbsp onion
1 tsp salt (I don't honestly think it matters whether you add the salt or not)
1 tsp prepared mustard
And 1 cup vegetable oil SLOWLY
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS for both :)
In a blender on medium-high speed
1 tsp prepared mustard
1 tsp poppy seeds
3/4 tsp salt
3/4 tsp onion (just cut off a piece and put it in)
1/3 cup vinegar
1/4 cup sugar
Add 1/2 cup vegetable oil SLOWLY
Rachelle's version:
In a blender on medium-high speed
1/2 cup sugar
1/3 cup vinegar
1 Tbsp poppy seeds
1 Tbsp onion
1 tsp salt (I don't honestly think it matters whether you add the salt or not)
1 tsp prepared mustard
And 1 cup vegetable oil SLOWLY
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS for both :)
Saturday, February 28, 2009
Oriental Salad
I had this salad at my aunt Glenda's once. I fell in love and had it several times in the weeks that followed. Even now I just get cravings for it and if I know Brent isn't home for supper I often make this. You see - I'm pretty much the only person that likes this....which is funny because I don't just like it - I LOVE it! I'm adding it because of that...not because I think anyone else will really like it (although i wouldn't mind finding at least one person who does).
3 cooked sliced chicken breasts (I only ever use one because I do an individual sized salad)
- Cube chicken and boil in mixture of 1 cup soy sauce and 1 cup water (you can half these if only using one chicken breast)
1 head lettuce (I use romaine)
1 bundle green onion (I love green onion but honestly as I'm typing this - didn't realize it called for it. LOL)
1/2 package of won ton wrappers cut in strips and fried (I do not like the won ton wrappers and because I don't use them for anything else they go bad...and freezing them is not really the best option. I use tortilla shells (yep taco shells) and cut half of one into strips (cutting the long ones in half again) and fry those up.
The Dressing:
4 Tbsp sugar
4 Tbsp red wine vinegar
1 Lemon (3 Tbsp lemon juice)
1/4 cup olive oil
No need to blend this dressing. I just use my tupperware shaker which works perfectly. Pour over salad....Enjoy (hopefully anyways!)
SERIOUSLY SCRUMPTIOUS RATING: 3 STARS - I can't give it 5 even though I think it's worth that....In fact considering I'm the only one who likes it a rating of 3 might even be too generous.
3 cooked sliced chicken breasts (I only ever use one because I do an individual sized salad)
- Cube chicken and boil in mixture of 1 cup soy sauce and 1 cup water (you can half these if only using one chicken breast)
1 head lettuce (I use romaine)
1 bundle green onion (I love green onion but honestly as I'm typing this - didn't realize it called for it. LOL)
1/2 package of won ton wrappers cut in strips and fried (I do not like the won ton wrappers and because I don't use them for anything else they go bad...and freezing them is not really the best option. I use tortilla shells (yep taco shells) and cut half of one into strips (cutting the long ones in half again) and fry those up.
The Dressing:
4 Tbsp sugar
4 Tbsp red wine vinegar
1 Lemon (3 Tbsp lemon juice)
1/4 cup olive oil
No need to blend this dressing. I just use my tupperware shaker which works perfectly. Pour over salad....Enjoy (hopefully anyways!)
SERIOUSLY SCRUMPTIOUS RATING: 3 STARS - I can't give it 5 even though I think it's worth that....In fact considering I'm the only one who likes it a rating of 3 might even be too generous.
Orange Almond Salad
This salad is always a huge hit!
Here is the dressing recipe
In a blender:
1/3 cup vinegar
3/4 cup white sugar (I use a little bit less)
2 green onions chopped (I know they get blended but I always chop them first)
1 1/2 tsp prepared mustard (I don't usually measure, I just squeeze a little bit in. And yes, it's just the mustard from your fridge)
While blending, add 1 cup oil slowly (slowly is the key). My favorite is Mazola, but Canola and Crisco (vegetable) work perfectly too.
Add to the salad:
Toasted or Sugared Nuts (Slivered Almonds or Pecans....you could probably use walnuts too, but I really really don't like walnuts so have never tried them)
- To toast, lay on a baking sheet and put in oven at 350 until brown. Keep a close watch - they burn easily
- To sugar, melt 2 Tbsp margarine in a pan, add 2 Tbsp white sugar and mix. add about 1 cup of nuts. Cook until brown - but again, keep a close watch as they will burn easily. Stir often....when they are finished, pour them onto a plate and let them cool. Break apart to add to salad (they taste really great plain too).
Mandarin Orange Segments
- Canned Mandarins - just break into small pieces
- Fresh Mandarins or other oranges work as well, cut into small pieces
- Pears, Strawberries, or even apples are also a great alternative
Grated Cheese
- Asiago, Feta, or Swiss Emmental are the best. But I've also used Parmesan and Mozzarella.
Bacon Bits (I don't add these...if you do, only the *real* bacon bits taste good. The simulated ones are too hard)
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS
Here is the dressing recipe
In a blender:
1/3 cup vinegar
3/4 cup white sugar (I use a little bit less)
2 green onions chopped (I know they get blended but I always chop them first)
1 1/2 tsp prepared mustard (I don't usually measure, I just squeeze a little bit in. And yes, it's just the mustard from your fridge)
While blending, add 1 cup oil slowly (slowly is the key). My favorite is Mazola, but Canola and Crisco (vegetable) work perfectly too.
Add to the salad:
Toasted or Sugared Nuts (Slivered Almonds or Pecans....you could probably use walnuts too, but I really really don't like walnuts so have never tried them)
- To toast, lay on a baking sheet and put in oven at 350 until brown. Keep a close watch - they burn easily
- To sugar, melt 2 Tbsp margarine in a pan, add 2 Tbsp white sugar and mix. add about 1 cup of nuts. Cook until brown - but again, keep a close watch as they will burn easily. Stir often....when they are finished, pour them onto a plate and let them cool. Break apart to add to salad (they taste really great plain too).
Mandarin Orange Segments
- Canned Mandarins - just break into small pieces
- Fresh Mandarins or other oranges work as well, cut into small pieces
- Pears, Strawberries, or even apples are also a great alternative
Grated Cheese
- Asiago, Feta, or Swiss Emmental are the best. But I've also used Parmesan and Mozzarella.
Bacon Bits (I don't add these...if you do, only the *real* bacon bits taste good. The simulated ones are too hard)
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS
Seriously Scrumptious
It took a few days to come up with a name I am satisfied with - but more than that am THRILLED with...thanks to my cousin, Radelle for helping me brainstorm...as well as Jenn who put up with my phonecalls every 10 minutes with a whole new list to consider. LOL I plan to give the foods *seriously scrumptious* ratings. This will help everyone I hope to better determine if they also want to try the recipe.
So let's start. :) The other night I made a family favorite (my cousin, Kari still dreams about it I think.). It wasn't anything new but is always a meal that just hits the spot. And even better - it's soooo inexpensive, which also makes it a great meal to serve for company!
It's a marinated roast/steak! I haven't tried it with a roast...we just buy the small marinating steaks from the grocery store. They are between $3-$6 each usually. My husband and I can nearly polish off two ourselves so keep that in mind if you are serving it for a group bigger than that.
Here is the recipe - this is not an original me recipe and I haven't made any alterations (which is a bit unusual). This was found on allrecipes.com (and excellent resource) and first tried by my good friend, Karma.
Marinade:
3 cloves of garlic, minced (I use the black & decker handy chopper plus - I seriously think this is a kitchen essential)
1/2 cup of soy sauce
2 Tbsp of veg oil (use the same Tbsp for the oil and ketchup, doing the oil first...the ketchup just slides out of the spoon!)
2 Tbsp ketchup
1 tsp oregano
1 tsp pepper
**Poke meat with fork (I actually make slices on each side with a sharp knife) and marinate. You can do it for 20 minutes or 2 hours - a great recipe for something quick too!**
Place on BBQ for a few minutes on each side. The rarer the better (to a point of course). Then slice - on a diagonal...my husband says it tastes better that way. haha The *only* downfall of this dish is it does get cold quickly. So keep that in mind and try to have all other dishes ready.
I also made caesar salad, baked potatoes with carrots, and garlic bread. I make my own caesar dressing (I make most of my own dressings) and it is truly TO DIE FOR!!! I have two recipes that I'll share though - one I grew up with my mom making (delicious) and one my dad has found and perfected since. For this meal I did the second one.
Caesar Dressing #1 (my mom's)
In a blender:
3 cloves of garlic
1/2 cup of vinegar
1/2 cup of evaporated milk (pretty much the whole small can)
1 cup of olive oil (add slowly while blending the other ingredients)
2 glops of mayonnaise (or miracle whip)
1 1/2 tsp anchovy paste (I don't usually add it to this recipe)
*Keeps about a week*
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS
Caesar Dressing #2 (found online but perfected by my dad)
In a bowl - and mixing after the adding of each separate ingredient:
1 medium clove of garlic, minced (using the handy chopper again)
1/2 tsp pepper
pinch of salt (I pretty much never add salt to recipes, so I omit this)
1 1/2 tsp anchovy paste (don't worry - it doesn't taste fishy)
1 tsp dijon mustard (the real stuff...I use French's in the glass jar)
1 tsp worcestershire sauce
Pour ingredient into blender and add:
1 large coddled egg (yolk only)**
3 Tbsp fresh lemon juice (I usually use the bottled stuff)
about 3 Tbsp parm cheese (give or take depending on how you like it...I'm a cheese addict, the more the better)
3 Tbsp mayonnaise (miracle whip)
Add 1/3 cup virgin olive oil while blending.
**To coddle an egg....Gently drop into boiling water (enough to cover it) and *cook* for 30 seconds. I usually do a minute just to be sure. Crack and pour out white part, adding just the yoke to the blender**
Pour over washed, romaine lettuce (I usually rip mine...but sometimes use my lettuce knife...**using a metal knife on lettuce causes it to brown**) with croutons.
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS
Then for the garlic toast. I buy the french loaves for about $1 at the grocery store and cut them in half lengthwise (to get two halves, the top and the bottom).
Mix in a bowl:
5 Tbsp butter softened (or margarine - that's what I use)
2 tsp olive oil
3 cloves of garlic, minced (again with the handy chopper)
1 tsp oregano (dried)
salt and pepper to taste (I don't add these...but would only add the pepper if I was going to)
1 cup shredded mozzarella cheese (I don't usually do this...but it's great either way)
Spread mixture on bread and bake in oven at 350 for 10-15 minutes. I like to broil for the last few minutes but have been known to forget and end up with some pretty crispy, pretty black garlic toast. *eeks*. I prefer to do this in the oven as it's less time consuming than the stove. But either way will work! Then slice (as shown) into individual serving slices.
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS
The carrots and potatoes...I cooked the potatoes in the microwave (making several cuts in each so there would be no potato explosion. lol) for about 5 minutes total (2, 2, 1).
I peeled and cut the carrots and steamed them just enough to make them a litle bit soft (otherwise they won't cook thoroughly in the oven and will still be too hard). When the potatoes were cool. I cubed them (bit-size) and mixed them all into a baking dish (corning ware is a beautiful thing) with a drizzle of olive oil. I sprinkled garlic salt and just a smidge of seasoning salt. Put them in the oven to bake (the time doesn't really matter....maybe 20-30 minutes I guess).
SERIOUSLY SCRUMPTIOUS RATING: 3.5 STARS
(they were good...but not knock your socks off good...although I make this regularly because it's a nice side dish and it uses up our potatoes)
I thought I would try something a little new this meal....I took the leftover marinade and turned it into a gravy for the carrots and potatoes. My only recommendation is that you DON'T TRY IT!!!
haha...I thickened it with water and cornstarch (1 cup of lukewarm water with a few Tbsp of corn starch...add to the boiling marinade and stir until thickened) which was great. But the taste was too strong....great for a marinade but not straight. I was excited when I thought to do it....but I will not be venturing there again. LOL
SERIOUSLY SCRUMPTIOUS RATING: 0 STARS
So let's start. :) The other night I made a family favorite (my cousin, Kari still dreams about it I think.). It wasn't anything new but is always a meal that just hits the spot. And even better - it's soooo inexpensive, which also makes it a great meal to serve for company!
It's a marinated roast/steak! I haven't tried it with a roast...we just buy the small marinating steaks from the grocery store. They are between $3-$6 each usually. My husband and I can nearly polish off two ourselves so keep that in mind if you are serving it for a group bigger than that.
Here is the recipe - this is not an original me recipe and I haven't made any alterations (which is a bit unusual). This was found on allrecipes.com (and excellent resource) and first tried by my good friend, Karma.
Marinade:
3 cloves of garlic, minced (I use the black & decker handy chopper plus - I seriously think this is a kitchen essential)
1/2 cup of soy sauce
2 Tbsp of veg oil (use the same Tbsp for the oil and ketchup, doing the oil first...the ketchup just slides out of the spoon!)
2 Tbsp ketchup
1 tsp oregano
1 tsp pepper
**Poke meat with fork (I actually make slices on each side with a sharp knife) and marinate. You can do it for 20 minutes or 2 hours - a great recipe for something quick too!**
Place on BBQ for a few minutes on each side. The rarer the better (to a point of course). Then slice - on a diagonal...my husband says it tastes better that way. haha The *only* downfall of this dish is it does get cold quickly. So keep that in mind and try to have all other dishes ready.
I also made caesar salad, baked potatoes with carrots, and garlic bread. I make my own caesar dressing (I make most of my own dressings) and it is truly TO DIE FOR!!! I have two recipes that I'll share though - one I grew up with my mom making (delicious) and one my dad has found and perfected since. For this meal I did the second one.
Caesar Dressing #1 (my mom's)
In a blender:
3 cloves of garlic
1/2 cup of vinegar
1/2 cup of evaporated milk (pretty much the whole small can)
1 cup of olive oil (add slowly while blending the other ingredients)
2 glops of mayonnaise (or miracle whip)
1 1/2 tsp anchovy paste (I don't usually add it to this recipe)
*Keeps about a week*
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS
Caesar Dressing #2 (found online but perfected by my dad)
In a bowl - and mixing after the adding of each separate ingredient:
1 medium clove of garlic, minced (using the handy chopper again)
1/2 tsp pepper
pinch of salt (I pretty much never add salt to recipes, so I omit this)
1 1/2 tsp anchovy paste (don't worry - it doesn't taste fishy)
1 tsp dijon mustard (the real stuff...I use French's in the glass jar)
1 tsp worcestershire sauce
Pour ingredient into blender and add:
1 large coddled egg (yolk only)**
3 Tbsp fresh lemon juice (I usually use the bottled stuff)
about 3 Tbsp parm cheese (give or take depending on how you like it...I'm a cheese addict, the more the better)
3 Tbsp mayonnaise (miracle whip)
Add 1/3 cup virgin olive oil while blending.
**To coddle an egg....Gently drop into boiling water (enough to cover it) and *cook* for 30 seconds. I usually do a minute just to be sure. Crack and pour out white part, adding just the yoke to the blender**
Pour over washed, romaine lettuce (I usually rip mine...but sometimes use my lettuce knife...**using a metal knife on lettuce causes it to brown**) with croutons.
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS
Then for the garlic toast. I buy the french loaves for about $1 at the grocery store and cut them in half lengthwise (to get two halves, the top and the bottom).
Mix in a bowl:
5 Tbsp butter softened (or margarine - that's what I use)
2 tsp olive oil
3 cloves of garlic, minced (again with the handy chopper)
1 tsp oregano (dried)
salt and pepper to taste (I don't add these...but would only add the pepper if I was going to)
1 cup shredded mozzarella cheese (I don't usually do this...but it's great either way)
Spread mixture on bread and bake in oven at 350 for 10-15 minutes. I like to broil for the last few minutes but have been known to forget and end up with some pretty crispy, pretty black garlic toast. *eeks*. I prefer to do this in the oven as it's less time consuming than the stove. But either way will work! Then slice (as shown) into individual serving slices.
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS
The carrots and potatoes...I cooked the potatoes in the microwave (making several cuts in each so there would be no potato explosion. lol) for about 5 minutes total (2, 2, 1).
I peeled and cut the carrots and steamed them just enough to make them a litle bit soft (otherwise they won't cook thoroughly in the oven and will still be too hard). When the potatoes were cool. I cubed them (bit-size) and mixed them all into a baking dish (corning ware is a beautiful thing) with a drizzle of olive oil. I sprinkled garlic salt and just a smidge of seasoning salt. Put them in the oven to bake (the time doesn't really matter....maybe 20-30 minutes I guess).
SERIOUSLY SCRUMPTIOUS RATING: 3.5 STARS
(they were good...but not knock your socks off good...although I make this regularly because it's a nice side dish and it uses up our potatoes)
I thought I would try something a little new this meal....I took the leftover marinade and turned it into a gravy for the carrots and potatoes. My only recommendation is that you DON'T TRY IT!!!
haha...I thickened it with water and cornstarch (1 cup of lukewarm water with a few Tbsp of corn starch...add to the boiling marinade and stir until thickened) which was great. But the taste was too strong....great for a marinade but not straight. I was excited when I thought to do it....but I will not be venturing there again. LOL
SERIOUSLY SCRUMPTIOUS RATING: 0 STARS
Let me know if you try any of these and what you think....It would be fun to compare your experiences too. Oh and don't worry, not every post will be this long....and I apologize to my photography friends for having to endure the less than *seriously scrumptious* photos of the food....I know I need a better camera. but for now - just be grateful you get photos ;)
Subscribe to:
Posts (Atom)
